Boondi

This article is about the Indian dessert. For the city in Rajasthan, see Bundi.

Boondi

Boondi Mithai
Alternative names	Buniya, Bonde, Bundi
Course	Dessert
Place of origin	Indian subcontinent
Region or state	Odisha, Rajasthan, Karnataka, Gujarat, Maharashtra, Haryana, Andhra Pradesh, West Bengal, Uttar Pradesh, Bihar, Dhaka, Khulna, Mymensingh, Rajshahi, Barisal, Sylhet, Rangpur, Chittagong
Main ingredients	Gram flour, Sugar
Variations	Khara or Kara
Media: Boondi

Boondi is an Indian snack made from fried chickpea flour, either as a savory snack or sweetened as a dessert.

In Sindh and Rajasthan, the dish is called nukti (Template:Lang-sd, Dhatki: نڪتي | नुक्ती). In Nepali it is referred to as buniya (बुनिया). In Bihar it is called bundiya (बुंदिया).

Preparation

Sweetened boondi

To make the crispy savory snack, chickpea flour, baking powder, and turmeric are mixed into a batter. A slotted spoon is used to pour small drops into a deep frying pan. The boondi is then soaked in sugar syrup. Crushed curry leaves are added. Khara boondi is eaten by itself or is added to Indian-mixture.

Variations

Boondi is popularly used to prepare raita in North India. Boondi raita typically contains curd (plain yoghurt), boondi (which has been soaked in water to make it soft, then sieved) and seasonings of salt, chilli, and other spices. It is eaten as a side dish with pulao or any other meal.

Homemade Boondi from West Bengal

To make boondi laddu, fried boondi is dipped in sugar syrup and compacted into a ball. It can be garnished with nuts and raisins.